Advertisement
I always whip up brownies in muffin pans ’cause they turn out crispy on the outside and chewy on the inside. No more fighting over the corners, lol! I use 2 boxes of brownie mix to make 24 brownie cupcakes, and I toss in an extra egg for extra gooeyness. Spray the pans really well with nonstick spray, and they’ll pop out easily with a butter knife. Bake ‘em at 350°F for 20 minutes, and let ‘em cool for 5 minutes before you take ‘em out of the pans.
Ingredients
– 2 1/4 cups cake flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup cocoa powder
– 1/2 cup margarine melted
– 1 cup milk
– 2 large eggs
– 1 teaspoon vanilla essence
– 1 cup chocolate chips
Advertisement
Instructions
1. Preheat oven, Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and melted butter.
4. Add milk, eggs, and vanilla extract to the cocoa mixture. Whisk until smooth.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in chocolate chips.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These Death by Chocolate Muffins are perfect for chocolate lovers. Enjoy!
Advertisement
Leave a Comment